Dum Aloo
Tender baby potatoes braised in a spiced tomato gravy with a crispy exterior. A classic vegetarian Indian curry that's aromatic, comforting, and deeply flavorful.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 1.5 lbs baby potatoes (about 1.5 lbs)
- 1 whole onion, medium
- 1 can (14 oz) canned crushed tomatoes
- 1 tbsp, minced ginger, fresh
- 4 cloves garlic, minced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp red chili powder
- 3 tbsp vegetable oil
- 1 to taste salt and pepper to taste
Instructions
- 1
Prick each baby potato 3-4 times with a fork to prevent bursting.
- 2
Dice the onion into 1/2-inch pieces.
- 3
Heat oil in a heavy-bottomed pot over medium-high until shimmering, about 90 seconds.
- 4
Add cumin seeds and let them sizzle until fragrant, 30-45 seconds.
- 5
Add diced onion and cook, stirring often, until golden brown, 5-6 minutes.
- 6
Add ginger and garlic, stir constantly, cook until fragrant, about 1 minute.
- 7
Stir in coriander powder and red chili powder, cook 30 seconds until the spices smell warm.
- 8
Add crushed tomatoes and 1/2 cup water, stir well to combine.
- 9
Add pricked potatoes, stir gently, season with salt and pepper.
- 10
Bring to a boil, then reduce heat to low, cover, and simmer 25-30 minutes until potatoes are very tender.
- 11
Uncover, increase heat to medium, and cook 3-5 minutes until gravy thickens and potatoes brown at edges.
- 12
Taste and adjust salt and spice. Serve hot with rice or naan.
Tools you’ll need
- heavy-bottomed pot with lid (4-5 quart capacity)
- cutting board
- sharp knife
- fork
- wooden spoon
- measuring spoons
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